Discover my Italian-style stuffed eggplant recipe that is balanced, indulgent, and flavorful. This easy-to-make dish, featuring a meat filling (which can be substituted with sausage meat if preferred), is sure to delight your taste buds! You can also make a vegetarian version using plant-based ground meat.<\/p>\n
Easy<\/p>\n
Approximately 270<\/p>\n
4 people<\/p>\n
15 minutes<\/p>\n
30 minutes<\/p>\n
45 minutes<\/p>\n
– 2 eggplants
\n– 200 grams of ground beef
\n– 2 onions
\n– 2 tomatoes
\n– 1 tablespoon of chopped dill and parsley
\n– 1 tablespoon of cognac
\n– 30 grams of butter
\n– 100 grams of grated Gruyere cheese
\n– 30 grams of flour
\n– 300 ml of milk
\n– Olive oil
\n– Nutmeg
\n– Salt and pepper<\/p>\n
1. Preparing the Eggplants<\/strong><\/p>\n Slice the eggplants in half lengthwise and gently scoop out the flesh with a spoon, being careful to preserve the shell.<\/p>\n 2. Cooking the Filling<\/strong><\/p>\n Finely chop the onions and saut\u00e9 them in two tablespoons of olive oil for 3 minutes. Add the ground beef and cook for another 3 minutes. Then incorporate the scooped-out eggplant flesh, crushed tomatoes, cognac, parsley, salt, and pepper. Continue cooking for an additional 3 minutes.<\/p>\n 3. Making the B\u00e9chamel Sauce<\/strong><\/p>\n Melt the butter in a saucepan. Stir in the flour and cook over low heat for 2 minutes. Gradually pour in the hot milk, continuously whisking, and cook for another 4 minutes. Add half of the Gruyere cheese, a touch of nutmeg, and season with salt.<\/p>\n 4. Assembling the Stuffed Eggplants<\/strong><\/p>\n Spread half of the b\u00e9chamel sauce inside the eggplant shells, top with the meat filling, and then cover with the remaining b\u00e9chamel sauce. Sprinkle the rest of the Gruyere cheese on top.<\/p>\n Bake in a preheated oven at 428\u00b0F (220\u00b0C) for 20 minutes. Garnish with dill before serving.<\/p>\n\n\nCooking<\/h3>\n